Name: Almond Croissant Baked Protein Pancake Bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: French-Inspired
Ingredients: 1 cup rolled oats; 1 scoop vanilla protein powder; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp almond extract; 1/2 tsp vanilla extract; 1 egg; 1/2 cup Greek yogurt (or dairy-free alternative); 1/2 cup almond milk; 2 tbsp maple syrup; 2 tbsp almond butter; 1 tbsp sliced almonds (plus more for topping); Optional: powdered sugar for dusting

Fluffy, golden, and rich with almond flavor, these Almond Croissant Baked Protein Pancake Bowls are a wholesome twist on the classic French pastry. Inspired by the buttery, nutty goodness of almond croissants, I packed these individual bowls with protein, natural sweetness, and nourishing ingredients—no banana needed. They make a perfect prep-ahead breakfast or post-workout snack that’s satisfying, delicious, and simple to whip up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats

1 scoop vanilla protein powder

1/2 tsp baking powder

1/4 tsp salt

1 tsp almond extract

1/2 tsp vanilla extract

1 egg

1/2 cup Greek yogurt (or dairy-free alternative)

1/2 cup almond milk

2 tbsp maple syrup

2 tbsp almond butter

1 tbsp sliced almonds (plus more for topping)

Optional: powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and lightly grease 2–3 oven-safe ramekins or bowls.

In a blender, I combine the oats, protein powder, baking powder, and salt, then blend until the oats are finely ground.

I add the almond extract, vanilla, egg, Greek yogurt, almond milk, maple syrup, and almond butter to the blender and blend again until the mixture is smooth and creamy.

I stir in the sliced almonds by hand to keep their crunch and texture.

Then I pour the batter evenly into the prepared ramekins and top with more sliced almonds.

I bake the bowls for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

After baking, I let them cool slightly and dust with powdered sugar if I want an extra touch of sweetness.

Servings and timing

Servings: 2–3 bowls

Prep time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Calories per serving: ~310 kcal

Variations

I sometimes swap almond butter for cashew or peanut butter for a different flavor.

For a dairy-free version, I use a plant-based yogurt and non-dairy protein powder.

If I’m in the mood for texture, I add a sprinkle of mini chocolate chips or chopped dried fruit.

To change up the flavor, I replace the almond extract with hazelnut or coconut extract.

Storage/Reheating

I store the cooled pancake bowls in an airtight container in the fridge for up to 4 days. For longer storage, they freeze well—just wrap each one tightly and freeze for up to a month. When I’m ready to eat, I reheat them in the microwave for about 30–60 seconds or in the oven at 300°F (150°C) until warm.

FAQs

How do I know when the pancake bowls are done baking?

I check by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready. The tops should also look lightly golden and set.

Can I make this recipe without protein powder?

Yes, I can skip the protein powder, but I may need to adjust the oat quantity slightly to maintain the right texture. The flavor will still be delicious, just with less protein.

What’s the best type of ramekin or bowl to use?

I use 8-ounce oven-safe ramekins or small baking bowls. Anything ceramic or glass that’s safe for baking works well.

Can I prep the batter ahead of time?

I prefer blending the batter fresh, but if needed, I store the blended mixture (without baking powder) in the fridge for up to a day and stir in the baking powder just before baking.

Is this recipe gluten-free?

Yes, as long as I use certified gluten-free oats and protein powder, this recipe is completely gluten-free.

Conclusion

These Almond Croissant Baked Protein Pancake Bowls are one of my favorite ways to start the day. They combine rich almond flavor with wholesome ingredients, and they’re so simple to make ahead for the week. Whether I enjoy them warm from the oven or straight from the fridge, they satisfy my cravings and keep me energized without any refined sugar or fuss.

Recipe:

Almond Croissant Baked Protein Pancake Bowls

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Author: Sophia
Total Time: 30 minutes
Yield: 2–3 bowls
Diet: Gluten Free

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Description

Fluffy and golden with rich almond flavor, these Almond Croissant Baked Protein Pancake Bowls are a wholesome, protein-packed twist on a classic French pastry. They’re easy to prep, naturally sweetened, and perfect for breakfast or a post-workout snack.